St. Paul daily globe., 1887-05-29
THE STAFF OF LIFE.
Various Forms in Which 1t Is
Cooked for Hungry Mortals.


Various Forms in Which 1t Is
Cooked for Hungry Mortals.
BREAD.
Miss CorSon, the famous teacher of
cookery. says the following prescription
for bread is the best thing she possesses
and that she has taught it from one end
of the country to the other: Take 2
cakes or l ounce of compressed yeast
and dissolve in - pint of luke-warm
water. Use at first but , or 8 table
spoons of the water, and leave no Jumps.
Put the mixture i'll bowl and stir in
heaping cup of flour, or enough to
make a thick batter. Cover the bowl
with thickly folded towel and set it
near the fire, keeping it not too hot to
rest the hand on with comfort. Let it
rise until it is full of bubbles, and looks
like the sponge it is called. If the con-
ditions are all rightit should rise in half
an hour. Now take another = pint of
luke-warm water and dissolve in it
teaspoonful of salt. Pour this on the
sponge and sift into the bowl heaping
cupfulS of flour. or as much as will be
required to make dough you can work
with the hand. Knead the dough for
just minutes, make into loaveS or into
rolls, and put into buttered tins. Cover
again with folded towel, and set to rise
hour; then bake. Try the oven by
putting in tablespoon of flour. If it
burns the oven is too hot. If it does not
brown it is too cold If it turns light
yellow the oven is just right. If you
want crisp crust brush several times
with butter while baking. If you want
soft crust brush with milk. Miss Cor
son says this bread ought to be made
from beginning to end in two hours.
n, OaI1 T,J- I.,-l.&
bread dough and work in a little butter
and sugar; !; let itrise, then roll out half an
inch thick: spread thick layer of butter
and sugar on it and sprinkle with CHINA
mon, also currantS, if wanted; then roll
ina tigAtroll and cut into slices an inch
thick :set to rise and sprinkle again
with sugar and cinnamon: bake half an
hour in a slow oven.-MRs. A. G.
ANDERSON, Springfield, Mimi.
Tea BiScuit-One quart of flour,
sifted in it 3 heaping teaspoons of bak-
ing powder: mix with this l scant
tablespoon of butter: mix together with
as much milk as will admit of getting
She hands out of the dough: turn out on
4 Well-fioured board and pat down fiat
and cut with biscuit cutter; bake in
fIuick oven.-EDITH A. WAIT, 3S6 East
Sixth street, st. Paul.
Corn-One cup of sour milk, 2 cups of
-
of flour, 2 tableSpOOnfulS of sugar, l
egg, teaSpoonful of Saleratus, . tea
spoonful of salt; to be either baked or
Steamed.-MRS. Ii. A. PALMER, West
Salem, Wis.
Boston Brown-One and one-half cups
graham flour. cups corn meal, . cup
molaSSeS, pint sweet milk, 15 teaspoon
full soda: steam three hours.-MRs.
FORD, 62 Forbes street, st. Paul.
Brown-Two cups of sweet milk and
Hof sour, 3 cups of meal and 2 of flour,
. cup of molasSes, / teaSpoonful of salt,
2 teaspoonfuls of SaleratuS; stir well,
and turn into dish well creased: steam
3 hours.-MRs. G. w. IRWIN, Glendale,
Oak.
Breakfast Gems-One cup of sweet
milk. IL cups of flour, l egg, l tea
spoonful of salt, l teaspoonful baking
powder, beaten together 5 minutes;
bake in gem tins in a quick Oven.-MRs.
INGALLS,. 216 Ramsey street, st. Paul.
Gems-Beat 3 eggs very light, l pint
sweet milk, pinch of salt, add 2 tea
spoonsful baking powder in flour suffi-
cient to make batter to drop from
spoon; when mixed thoroughly piece
of butter the size of an egg to be added
when melted; bake in gem pans.-MRs.
n. W. WILDER, Minneapolis.
French Rolls-Two quarts Sifted flour,
quart of new milk. scalded and cooled
to milk warm: 2 tablespoons melted
butter, teaspoon of sugar, half cup
good yeast: set the sponge over night
and knead 15 to 90 minutes in the morn
ing, then let rise until very light and
roll out to half inch thick and cut out
like cookies; spread with butter and
double over together: let rise until very
light, and bake Quickly.-EDITII ROB-
BINS, Merriam Park, MINI.
Baking Powder Pancakes-From eX-
perience l have learned that very nice
flour cakes could be made with mixing
the usual amount of baking powder and
salt into some flour, then adding table
spoonful of butter; melt the butter and
put it in after you have made the flour
into a batter with either milk or water
and couple of eggs, if you have them.
-MRS. Nj. {. CAMPBELL, Mason, Wis.
Graham Gr.ddle Cakes - Use the
white wheat Graham if possible;
equal parts of Graham flour and
corn meal stirred into sour buttermilk
or other sour milk, with little butter,
soda and salt added, and l or more
spoons of sugar; try them, and if sticky,
the milk is to sour; add l or 2 eggs or a
little water: this is not a very precise
recipe, but L think no one will have
trouble with it, especially as it can be
varied considerably and still be good; /
sometimes use all Graham flour; try it
both ways and l think you'll like them.
--MRs. a. MILLER, 356 Ramsey street,
st. Paul.
Corn Cakes-One heaping tablespoon
of brswn sugar, piece of butter q the
size of an egg, 2 cups corn meal, cup
flour, IL teaspoons of baking powder;
mix with cold water till almost as thin
as griddle cake dough, beating thor
oughly; bake in gem irons, or loaf, as
you please.-MRs. J. DARRow, 26S Selby
avenue.
Oatmeal Calles-Two cups fine oatmeal,
cup of -four, cup melted butter, tea
spoonful of salt, pinch of soda, enough
boiling water to make firm dough,
roll out thin, cut in squares and bake in
quick oyen.-MRS. Ross, 57S Robert
street, st. Paul.
Cream Fritters-One and half pints
flour, pint milk, well-beaten eggs, %
nutmeg, teaspoons salt, pint cream;
svir the whole enough to mix the cream;
fry in small cakes.-MRs. G. SooT,
Springfield, MINI.
Muffins-Two eggs, cup of sweet
milH, 2 tablespoonfuls of melted butter,